2017 Menu #7

2017.Feb.23 Thursday · 0 comments

in Casa SaltShaker

February 14-16 de Febrero 2017

Salad “a la Tahitienne” – Mixed salad of palm hearts, avocado, roasted red bell pepper, mushrooms, cucumbers, broad beans, and scallions dressed in a vinaigrette of lime juice, roasted garlic, coconut milk, olive oil, salt and pepper. Topped with slices of roasted tomatoes with basil and oregano.

Ensalada “a la tahitiana” – Ensalada mixta de palmitos, palta, morrón asado, champiñones, pepinos, habas, y verdeos en una vinagreta de jugo de lima, ajo asado, leche de coco, aceite de oliva, sal y pimienta. Encima, rodajas de tomate asadas con albahaca y orégano.

Amalaya Brut Nature Riesling-Torrontés, Cafayate

Mussel Timbuche – Amazon inspired soup of onions, garlic, rocoto chili, potatoes, cilantro, parsley in fish stock, pureed, added mussels. Drizzle of yogurt with chili and salt.

Timbuche de mejillones – Sopa inspirado de la Amazona con cebolla, ajo, rocotos, papas, cilantro, perejil en caldo de pescado, puré, agrego mejillones. Un choro de yogúr con ají y sal.

Terrazas de los Andes Torrontés Reserva 2015, Mendoza

Chettinad Chicken Crepes, Huancaina Sauce, Raita – Crepes filled with chicken mousse flavored with lots of black pepper, plus ginger, garlic, piri piri chilies, turmeric, fennel seed, cumin, clove, salt. Sauce of yellow chili, cheese, walnuts, bread, milk, salt. Raita of yogurt, red onion, tomato, toasted coconut, jalapeño, cucumber, cilantro, mustard and cumin seeds.

Panqueques de Pollo Chettinad, Salsa Huancaina, Raita – Panqueques rellenos con mousse de pollo saborizado con mucho pimienta negra, más jengibre, ajo, ajíes piri piri, cúrcuma, anís, comino, clavo de olor, sal. Salsa de ají amarillo, queso, nueces, pán, leche, sal. Raita de yogúr, cebolla morada, tomate, coco tostado, jalapeño, pepino, cilantro, semillas de mostaza y comino.

Bodega Esmeralda “Estiba I” Tempranillo Rosado 2015, Mendoza

Milk-Braised Pork Flank, Lentils, Roasted Okra – Pork flank braised in milk, infused with garlic, panka chili, parsley, rosemary, thyme, oregano, sage, chives, bay leaf, mustard seeds, salt, pepper, finished with lemon. Served over lentils cooked with bacon, onion, garlic, celery, limo chilies, tomato puree, vegetable stock, liquid smoke, balsamic vinegar. Okra roasted with olive oil, thyme, garlic, merquén (smoked chili), and salt. Sauce vierge emulsion – tomato, shallot, garlic, salt, sugar, white pepper, thyme, Torrontés wine vinegar. Tahini sauce – tahini, sumac, apple cider vinegar, lemon juice, ginger, cane syrup, olive oil, water, salt, pepper.

Matambrito de Cerdo Braseado en Leche, Lentejas, Bamía Asada – Matambrito de cerdo braseado en leche infusado con ajo, ají panca, perejíl, romero, tomillo, orésgano, salvía, ciboulette, laurel, semillas de mostaza, sal, pimienta, y terminado con limón. Servido encima de lentejas cocido con panceta, cebolla, ajo, apio, aji limo, puré de tomate, caldo de verduras, humo líquido, vinagre balsámico. Bamías asadas con aceite de oliva, tomillo, ajo, merquén (ají ahumado), y sal. Emulsión de salsa vierge – tomate, echalote, ajo, sal, azucar, pimienta blanca, tomillo, vinagre de vino Torrontés. Salsa tahini – tahini, zumac, vinagre de manzana, jugo de limón, jengibre, míel de caña, aceite de oliva, agua, sal, pimienta.

Ricardo Santos Cabernet Sauvignon Selección 2015, Maipú

Chocolate and Stout Cheesecake, Strawberries in Molasses – Homemade cream cheese, dark chocolate, stout, espresso, eggs, brown sugar. Crust of serrano ham flavored potato chips, sugar, butter. Strawberries roasted with vanilla and molasses. Whipped cream. Sugar syrup with a touch of habanero chili.

Cheesecake de Chocolate y Stout, Frutillas en Melaza – Queso crema casera, chocolate negro, stout, espresso, huevos, azucar negra. Masa de chips de papa saborizado con jamón serrano, azucar, manteca. Frutillas asadas con melaza y vainilla. Crema batida. Jarabe de azucar con una toca de ají habanero.

Finca Las Moras “Alma Mora” Viognier Dulce 2016, Valle de Pedernal



Chop Suey #6

2017.Feb.20 Monday

For anyone who doesn’t in-depth read the occasional comments that pop up here on my posts (and why don’t you? and why don’t more of you comment here? (I actually get a fair number of comments on posts on my Facebook timeline – I think that’s drawn away some of the interchange here.)) – on […]

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Cooking the Books #4

2017.Feb.15 Wednesday
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Once again, it’s been awhile since I’ve reviewed a group of food books. Let’s dive right in! These are in the order I read them. ăn: to eat by Helene & Jacqueline An Not surprisingly, given that this book tackles modern Vietnamese cooking, I loved it. I guess it could have been surprising if it […]

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Bite Marks #36

2017.Feb.14 Tuesday
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Mercadito Latino, Carlos Calvo 488, San Telmo – A relatively new spot, and yet another of those offering up “Latin American street food”. Here, however, although with a menu of tacos, burritos, arepas, salads, etc., much like some of the others I’ve checked out recently, the pricing is a bit more “restaurant”, though the space […]

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2017 Menu #6

2017.Feb.13 Monday
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February 9-11 Febrero 2017 Seasonal Table / Mesa de Esación Tomatoes & Plums / Tomates y Ciruelas Black Olive Mussels “Causa” – base of potato pureed with rocoto chili, orange and lemon juices, olive oil, salt; salad of mussels, fennel, red onion, greek black olives, corn, cherry tomatoes, parsley all in a mayonnaise of egg […]

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Peruvians, Near & Far

2017.Feb.08 Wednesday
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I’m beginning to feel like we’re eating nothing but Chinese and Peruvian food. And I know you’ve barely had time to digest yesterday’s dumpling post. But then again, we like both, and both are probably, in general, healthier options than burgers and pizza. Still, I’m not giving those up – they’ll just be more sporadic. […]

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Chop Suey #5

2017.Feb.07 Tuesday
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More dumplings, and scattered across the city this time! I exhausted the Recoleta spots in the last post. I did try to go out one day on a dumpling diving adventure with a friend. We’d marked off a map that covered six Chinese spots in the San Nicolas barrio – the first one was gone, […]

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2017 Menu #5

2017.Feb.05 Sunday
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January 31 Enero – February 3 Febrero 2017   Sea Bass in “Chili Water” – Sea bass cut in thin strips, marinated for 15-20 minutes in a puree of lime juice, cucumber, jalapeño, cilantro, mint, onion, salt; cucumber ribbons; fine dice of avocado, red onion, piri-piri chilies; cilantro and mint leaves. Aguachile de Róbalo – Róbalo […]

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Chop Suey #4

2017.Jan.27 Friday
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“The Chinese food arrives. Delicious saliva fills his mouth. He really hasn’t had any since Texas. He loves this food that contains no disgusting proofs of slain animals, a bloody slab of cow haunch, a hen’s sinewy skeleton; these ghosts have been minced and destroyed and painlessly merged with the shapes of insensate vegetables, plump […]

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